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Roasted Pepper, Almond & Tofu Dip

September 27, 2013

This sweet and creamy dip is full of Mediterranean flavours. For a dinner party, try garnishing with a few toasted almond slivers or fine shreds of basil.

Serves 4

Ingredients

Method

  1. Place the pepper under a hot grill and cook until the skin is blackened on all sides, around 15 minutes. Place in a bowl and cover with cling film or a plate for 5 minutes. Then peel off the skin and remove the seeds.
  2. Toast the ground almonds in a dry frying pan until golden brown. 
  3. Put all the ingredients in a blender and blend to a smooth paste. Taste and add a little Clearspring Traditional Sea Salt and black pepper if required.

Chef

Celia PlenderCelia Plender

Celia Plender is a freelance food writer and chef with experience in both Japan and the UK. She has written for publications including Time Out Magazine, channel4.com/4food, goodfoodchannel.co.uk and clearspring.co.uk.

Since returning from Japan, where she worked as a chef in a Tokyo kaiseki restaurant, she has devoted more and more of her time to Japanese cuisine. As she trained in the West, she is also fully conversant with European cuisine.

She is the proud editor of two cookbooks: Dashi and Umami, the Heart of Japanese Cuisine (Cross Media 2009) and Umami World Recipes, Filipino (Cross Media 2009).

In her food writing career she has written for various magazines and websites, including www.channel4.com/4Food, where she is currently Deputy Editor, www.goodfoodchannel.co.uk, Time Out Eating and Drinking Guides, www.Eat-Japan.com and www.clearspring.co.uk. She is also a member of the Guild of Food Writers.





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